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This is a recipe for German Quarkstollen, a stollen without yeast so you don't have to be an experience baker to make this, and it's quicker too. Notice though that the mixed peel and raisins should be soaked overnight.
1 person made this
- 200g raisins
- 50g lemon peel
- 50g orange peel
- rum for soaking
- 500g plain flour
- 4 teaspoons baking powder
- 100g caster sugar
- 2 teaspoons vanilla sugar
- 1 pinch salt
- 2 eggs
- 125g chopped almonds
- 1/2 teaspoon almond extract
- 1 jigger rum
- 200g margarine
- 250g quark
- 1 lemon, zested
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Soak raisins and peel overnight in a little rum.
- Preheat oven to 200 C / Gas 6.
- The next day mix flour, baking powder, sugar, vanilla sugar and salt in a bowl. Add eggs, almonds and almond extract. il Das Gläschen Rum unterrühren.
- Add margarine and quark and mix everything till well combined. Add lemon zest and peel. Knead and shape into a stollen and place on a baking tray lined with greaseproof paper.
- Bake in your preheated oven until browned, 45 minutes to 1 hour.
Reviews & ratingsAverage global rating:(7)
German Christmas Bread (Easy Stollen, Mini Stollen and Stollen Bites Recipe)
Buttery yeast bread with candied zest, sliced almonds, rum-soaked raisins, currants, and dried cranberries (and marzipan if you like it) topped with a buttery layer of powdered sugar &ndash one of the best German Christmas treats!
This is a robust Stollen tutorial. If you want to go right to the recipe, click on &ldquoJump to Recipe!&rdquo
Christmas just isn&rsquot Christmas without German Stollen bread!
After moving back to the US from Germany I used to drive across town to our German bakery in order to buy a fresh loaf of the buttery, powdered sugar-coated German Christmas bread.
And then, one year I decided to try making it from scratch. Now I make homemade Stollen every year!
Not only does my house smell amazing as the Stollen was baking, this Stollen tastes amazing. If you&rsquove always bought Stollen or if you&rsquove just never tried making it at home before, give it a shot. It&rsquos actually quite easy to make your own Stollen bread.
In this post I give you step-by-step instructions for how to make a full-sized Stollen, two mini Stollen loaves or Stollen Bites. It&rsquos a long post with lots of info. If you want to get right to the recipe, scroll aaaaaaall the way to the bottom of the post.
Paul Hollywood’s Stollen
A delicious yeasted cake filled with dried fruit and a swirl of marzipan. It takes time to make but is well worth the effort.
150g unsalted butter, softened
55g blanched almonds, finely chopped
You’ll also need:
Put the flour and sugar in a large bowl. Add the yeast on one side of the bowl and the salt on the other. Add the softened butter and 200ml of the milk and stir together. Add the remaining milk and knead well on a generously floured surface for 6–7 minutes, until smooth and pliable.
Mix together the nutmeg, cloves, vanilla and almond extracts, dried fruit and mixed peel n a bowl. Add the dough on top and knead from the outside into the centre. When everything has been fully incorporated, return to the bowl, cover with clingfilm and leave to rise for 1–1½ hours in a warm place, until doubled in size.
Flatten the dough and roll out on a lightly floured surface to a rectangle about 45cm x 35cm. Brush with the melted butter. Roll out the marzipan to about 25cm x 15cm and place on top of the dough. Roll the dough up to enclose the marzipan and transfer to a lined baking sheet. Cover and leave to rise for 45 minutes–1 hour, until risen and doubled in size.
Pre-heat the oven to 190°C/170°C fan/375°F/Gas 5 and bake for 1 hour. Remove from the oven, brush with melted butter, and dust with icing sugar. Serve cold.
More modern stollen recipes sometimes use baking powder instead of the traditional yeast, which makes their preparation much quicker. Indeed, quarkstollen, where the low-fat fresh cheese is added to the dough to add “moisture and tenderness” in Weiss’s words, is almost always made like this (note: if time is of the essence and you can’t find quark, Stewart goes for the more widely available ricotta instead). This is certainly handy if you have a yen for instant gratification, but the baking powder versions lack the depth of flavour of the yeast-raised ones, so it’sdefinitely a compromise.
Serious Eats’ stollen features bourbon and mixed spice. Photograph: Felicity Cloake for the Guardian
Our Stollen recipe creates a rich and dense, pound cake-like bread. It is sweet and eggy, with hints of rum and a nice citrus flavor. The bursts of sweetness from the raisins and the occasional crunch of almond nuttiness give a fun mix of textures as you eat a slice and make it perfect for serving with a warm cup of coffee or spiced wine.
You could use store bought candied orange and lemon peel in the bread, but we find that sometimes these can be hard to track down. And, when we do, they are inevitably highly dyed, pumped with artificial flavoring, and full of high fructose corn syrup.
It is so easy to make your own candied citrus peel at home, and there&rsquos really no comparison to the flavor of real citrus. If you&rsquod like to make your own, you can check our our Candied Lemon and Orange Peel Recipe. We suggest making your peel the day before you start the bread to give it a chance to dry out and cool properly.
You’re Doing It Wrong: Christmas Bread
There are certain things Germans do better than everyone else. Not incurring massive amounts of public debt is one of them. Christmas baking is another.
Though I have friends living in Germany who rhapsodize over lebkuchen, the cakey gingerbread cookie with roots in Nuremberg—and though freshly made springerle can be pretty heavenly, too—I’ve always had a soft spot for stollen, mostly because it’s supposed to resemble the infant Jesus but actually looks less like a human baby than a shoddily manufactured white brick. Plus, it’s delicious.
A buttery, fruit-filled, sugar-coated loaf, stollen is about as rich and dense as yeast bread can get—and therein is a potential pitfall. Some years I have been disappointed by stollen dough that did not rise at all, thanks to amounts of melted butter and booze-soaked nuts and raisins so copious that they suffocated the yeast. Making stollen as luxurious as possible without dooming it to leadenness is a tricky balancing act—especially since I, and most other home bakers I know, have no patience for recipes that call for proofing the yeast in a sponge and letting the dough rise several times.
But there is a solution: Let the dough rise once without any fruit and nuts in it—during which time, conveniently, you can let the fruit and nuts soften in alcohol—and then knead in the fruit and nuts, shape the dough into loaves, and let it rise only once more before baking. This way, the yeast gets a head start on fermenting without the extra weight of fruit and nuts—but be warned that this is not a dough that will double in size while rising. Nor is it the world’s most compliant dough there’s no avoiding sticky fingers while you’re shaping the loaves. But the resulting texture is moist as all get out, with a lovely buttery orange flavor, thanks to orange liqueur and, well, lots and lots of butter.
But you’re nowhere near done when the loaves come out of the oven—in fact, the most important step is the last, which I learned when the New York Times’s steadfast Melissa Clark wrote about her quest to find an old-fashioned stollen recipe a couple of years ago. The secret to incredible stollen, it turns out, is not one but two thick coatings of sugar. First, brush the warm loaves generously with butter. Then sprinkle over a generous quantity of granulated sugar mixed with a little ground ginger. (The sugar and butter take the abrasive edge off of the ginger, much as the backup singers on Christmas in the Heart do to Bob Dylan’s voice.) Finally, after the loaves have cooled, sprinkle over an even more generous quantity of powdered sugar. After a day or so, the sugars and butter will have hardened into an irresistibly sweet, candy-like shell that not only tastes amazing but also keeps the heart of the stollen from drying out.
The biggest mistake people make with stollen, I’ve found, is not making it at all. This Christmas, don’t let that happen to you.
Yield: 2 to 4 loaves (24 to 32 servings)
Time: About 6 hours, mostly unattended, plus time to let the stollen sit before serving
1 cup golden raisins
1 cup dried cherries
1 cup chopped crystallized ginger
1 cup sliced or slivered almonds
⅔ cup orange liqueur (like Grand Marnier or Cointreau)
1¾ cups (3½ sticks) butter
⅓ cup milk, preferably not skim
4 cups all-purpose flour
1 cup sugar
1 tablespoon grated orange zest
2¼ teaspoons instant yeast or one ¼-ounce packet active dry yeast
2 teaspoons ground ginger
1 teaspoon ground cardamom
1 teaspoon salt
¼ teaspoon ground nutmeg
2 large eggs
1 teaspoon vanilla extract
Oil or butter for greasing the bowl and baking sheet
1½ cups powdered sugar
1. Combine the raisins, cherries, crystallized ginger, almonds, and orange liqueur in a medium bowl. Stir to combine, cover, and let sit at room temperature while you make the dough or overnight if time allows.
2. Meanwhile, put 1 cup (2 sticks) of the butter and the milk in a small saucepan over medium-low heat and cook until the butter melts (or combine the butter and milk in a microwave-safe bowl and microwave in 30-second intervals until the butter melts). Combine the flour, ¼ cup of the sugar, the orange zest, the yeast, 1 teaspoon of the ground ginger, the cardamom, the salt, and the nutmeg in a large bowl. When the butter mixture cools to 100°F—about the same temperature as the inside of your wrist—add it to the flour mixture and stir with the dough-hook attachment of a stand mixer or by hand. Lightly beat together the eggs and vanilla and stir them into the dough.
3. Knead the dough with the dough-hook attachment of a stand mixer or by hand until it feels smooth and elastic, about 10 minutes. Grease a large bowl (it’s fine to use the same one you mixed the dough in), add the dough, and turn it over to coat it lightly with oil or butter. Cover the bowl with a clean kitchen towel or plastic wrap, put it in a warm place, and let the dough rise for 1½ to 2 hours.
4. Punch down the dough and add the raisin mixture. Knead the dough in the bowl with the dough-hook attachment of a stand mixer or by hand until the fruit, nuts, and ginger are evenly incorporated. (The dough will be sticky.) Grease a baking sheet and shape the dough, as well as you can, into 2 to 4 long, oval loaves on the baking sheet. Cover the baking sheet with a clean kitchen towel or plastic wrap, put it in a warm place, and let the loaves rise for 1 hour.
5. Heat the oven to 350°F. Uncover the baking sheet and bake until the loaves are golden brown, about 35 minutes (for smaller loaves) to 1 hour (for larger loaves). When the stollen is done, melt the remaining ¾ cup (1½ sticks) butter in a small saucepan over medium-low heat (or in a microwave-safe bowl in the microwave). Brush the tops and sides of the stollen with the butter while the loaves are still warm. Combine the remaining ¾ cup sugar and 1 teaspoon ground ginger and sprinkle over the stollen. Cool thoroughly. Sprinkle the powdered sugar all over the stollen, pressing lightly to help it stick. Wrap each loaf in foil or plastic wrap and let sit at room temperature for at least 1 day before serving.
Old-Fashioned Christmas Stollen
1. Scald milk. Add sugar, salt and butter. Cool to lukewarm.
2. Mix yeast with 1 tablespoon sugar until liquid. Add to lukewarm milk. Stir.
3. Add whole eggs and egg yolks. Beat.
4. Add 3 cups flour. Bear well. Cover.
5. Let rise in warm place about 1 1/2 hour or until doubled.
6. Add cardamon, raisins, citron, cherries and enough flour until dough pulls from side of bowl and is no longer sticky to the touch.
7. Knead on lightly floured surface until smooth and satiny.
8. Place in lightly greased bowl. Cover. Let rise about 1 1/2 hours or until doubled in bulk.
9. Divide dough into thirds. Use 1/3 for each stollen.
10. Roll on floured canvas into and 8x10 inch oval. Spread with melted butter. Press down center, fold over lengthwise.
11. Place in shallow greased baking pans or on greased cooky sheets. Brush with melted butter.
12. Let rise about 45 minutes or until doubled in bulk.
13. Bake at 350 degrees about 30 minutes.
14. Frost with Powdered Sugar Icing. Decorate with cherries citron and blanched almonds.
Oliebollen The No Yeast Version recipes
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Prep: 120m Cook: 8m Servs: 12
Posted by request. This is the closest I can get to my Mother's recipe for the traditional . ( more )
Soak fruit(currants, raisins, sultanas) for 1 hour to plump up, then drain (soaking is optio. ( more )
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- 2 ½ cups all-purpose flour
- ¼ cup diced glac&#233 orange or lemon peel
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon freshly grated nutmeg
- ½ cup golden raisins
- ½ cup currants
- ⅓ cup slivered almonds, coarsely chopped and toasted
- 1 ½ cups low-fat cottage cheese
- ¾ cup sugar
- 1 large egg
- 2 tablespoons canola oil
- 1 tablespoon butter, cut into pieces
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 teaspoon canola oil
- 1 ½ teaspoons sugar, preferably pearl sugar
To make stollen: Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
Place flour, orange (or lemon) peel, baking powder, salt and nutmeg in a food processor process until the peel is finely ground. Transfer to a large mixing bowl. Stir in raisins, currants and almonds set aside.
Puree cottage cheese in the food processor until smooth. Add sugar, egg, oil, butter, vanilla and almond extracts process until very smooth.
Make a well in the center of the dry ingredients. Pour in the cottage-cheese mixture and stir with a wooden spoon until the dry ingredients are moistened. Turn the dough out onto a lightly floured surface, dust with flour and knead several times to make a smooth dough.
Pat the dough into an oval about 10 inches by 8 1/2 inches. With the side of your hand, press a line into the dough just above the imaginary 10-inch line that bisects the dough horizontally. Using a wide metal spatula, lift and fold the smaller section over the larger section. Carefully transfer the stollen to the prepared baking sheet.
To glaze & bake stollen: Brush oil over the top. Sprinkle with sugar. Bake until golden brown and a cake tester inserted in the center comes out clean, 45 to 55 minutes. Transfer to a rack and let cool slightly. Slice and serve warm.
How to Make Buttery Marzipan Stollen
If you're in Germany during the holidays, there's no escaping stollen—and that's a good thing. It not only lines the shelves at bakeries and food markets, but there must be at least six different brands of it sold at each local grocery store. Germans love stollen. I love it too, for its dense texture, chewy candied citrus zest, and snowy powdered sugar top. It's even better if there's a layer of soft almond marzipan tucked into the middle.
Stollen, or Christollen, dates back to the Middle Ages and originates from Dresden, Germany. It has an oval shape that's meant to represent the baby Jesus wrapped in swaddling clothes. Come to think of it, stollens weigh almost as much as a baby too. No joke. You get your money's worth here.
My family has always purchased stollen, claiming that this was one bread that's way too complicated to make at home. I'm not sure why, but perhaps they were perplexed by the idea of incorporating the marzipan. After lots of my own recipe tests, I'm happy to say that baking your own stollen is not difficult, and definitely worth the effort. A stollen, at its heart, is nothing more than an enriched bread, so if you've made any kind of bread before, this will be a cinch. This recipe makes a stollen that's smaller than most, making it very easy to manage.
Start With a Short Sponge
A sponge, also known as a pre-ferment, is a mixture of yeast, water, and flour that's left to sit and ferment before making the final dough. To save time here, I do a quick version with yeast, milk, and some flour, leaving it in a warm place for just 30 minutes. It's just enough time to develop some extra flavor, but not so long to make it a chore.
Flavor the Dough
Making your own stollen means you get to pick and choose what goes in it. Don't like candied citron? No problem! Use orange zest and bourbon-soaked raisins, as I did in my recipe. Like nuts? Sliced almonds, which I love to use, or toasted hazelnuts are great. The stollen is your oyster, or something like that.
The only difficult part of making stollen is shaping it, but this is a rustic bread, so it does not have to be perfect. Start by pressing the dough into a flat oval and then rolling the center with a rolling pin to create a trench.
Place the strip of marzipan in the trench.
Then fold the dough over to enclose it.
The classic shape of the original Dresden stollen has a round hump on the top. This is formed during the folding step: when folding the dough over the marzipan strip, the key is not to make the ends on the fold meet up flush. This way, the top piece creates a lip along the length of the stollen. This video shows Dresen stollen makers, including the hump forming over the marzipan (about halfway through the video, after they demonstrate marzipan-free stollen).
This stollen is smaller than your typical version, so it does not take long to bake—just 25 to 30 minutes should do it. Don't overbake or you'll end up with (eek!) a dry stollen.
Stollens are typically finished with a glaze of melted butter followed by powdered sugar. This helps keep the stollen moist, and adds a bit of sweetness to an otherwise not overly sweet bread.